Place the butter in a small frying pan and melt over a medium heat. Continue to cook the melted butter until it has a light brown colour and a nutty smell. This is known as beurre noisette.
Sieve the flour and icing sugar together into a large mixing bowl then stir in the ground almonds.
In another bowl, separate the eggs, reserving or discarding the yolks, as desired. Ensure the egg whites are at room temperature before using. Whisk them lightly until they form a foam with small bubbles, then fold in to the dry mixture. Finish by adding the hot butter and vanilla, mixing quickly to avoid the eggs cooking.
Rest in the fridge for a couple of hours or overnight. Remove from the fridge one hour before baking.
Preheat the oven to Gas 4, 180°C, fan 160°C. Divide the mixture between 8-10 small baking moulds of your choice. Bake for approximately 15 minutes. When a cocktail stick inserted into the centre of a cake comes out clean, they are cooked.
Leave to cool then cover with a little melted chocolate.
Hints and tips
It is better to leave the mix to rest overnight before baking so that the almonds soak up the liquids.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.